Mexican rice with kidney beans and corn? GREAT! Mexican stuffed zucchini? YES, please! Mexican stuffed zucchini with cashew cheese? OH MY GOSH, EVEN BETTER!!
I’ve always loved stuffed veggies and I tried a lot of different versions in the last couple of weeks. Usually we have stuffed red bell peppers either with rice or with millet, but these Mexican stuffed zucchini with cashew cheese turned out so great! Plus they are super healthy and easy to make. It’s always very good to eat rice and beans in the same dish, as they together make up a complete protein, which provides all amino acids that our body can’t make on its own.
For the filling, I used brown rice, an onion, garlic, tomato paste, kidney beans, corn, and lots of spices such as paprika powder, cumin, oregano, and red pepper flakes. I also added smoked tofu, which I cut into small cubes and roasted gently until it became golden and crispy. If you want the stuffed zucchini to be soy-free, just leave out the tofu; the Mexican rice is also great without it. Its smoky flavor, however, makes a great addition. I really got a thing for smoked tofu. For me it doesn’t even have to be fried, I could just eat right out of the package. So most of the time only half of the smoked tofu I want to use ends up in the dish. ;-)
The cashew cheese sauce is made of half a cup of cashews, which I soaked in water for about 30 minutes, almond milk, nutritional yeast, miso paste (optional), garlic, and paprika powder. I also like eating this vegan cashew cheese along with nachos or veggie sticks. I still can’t believe how cashews can create such a creamy and cheesy sauce! I also experimented with other vegan cheese sauces using potatoes, carrots, or pumpkin, but this one is by far my favorite. It’s also great with herbs and red pepper flakes. We ate the Mexican stuffed zucchini together with a green salad, but they are also great as a side dish.